Onions, bell peppers and jalapeños softened in the sizzling skillet as Luis Ortiz Jr. whisked three eggs nearby.
His mother diced, sliced and chopped the vegetables before they went in. His father took over the stove, browning chunks of hot links beside the vegetables before pouring in the eggs.
Ortiz, a junior and IT student worker at Tarleton State Fort Worth, had helped students and employees harvest the vegetables from the campus garden the day before and brought some home with him. He did not know yet what he would make with them. By 10 the next morning, the answer was breakfast…